Brown the onion and garlic in a small amount of oil in a medium sized stock pot. Add chicken stock and water along with salt to taste. Bring to a boil and simmer. In the meantime, brown chicken sausages in a separate pan and cut into chunks. Set aside. Add chopped escarole, or spinach and cannelloni beans to the stock mixture. Let simmer for 5-10 minutes. Add the sausage back in right before serving. Top with parsley and lemon zest.

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